These healthy no-bake double chocolate cookies are fudgy, chocolatey and so easy to make too. With only 5 main ingredients, these healthy and delicious cookies are Vegan, Paleo, Keto, and Gluten-Free. They are perfect for both dessert and snacks.
These easy no bake double chocolate cookies are the most perfect healthy pre-workout energy bites, afternoon pick-me-up snacks, or a dessert at night. All you need is to pulse everything together, freeze and enjoy!
As soon as the temperature hits the high 80s in Charlotte, I’m making my way into these No-Bake desserts. Here are a couple of my favorites:
Since forever, I’ve always had a batch of no-bake goodies in my freezer.
They are the perfect low sugar snack for pre-workout energy, afternoon pick-me-ups, or a guild-free nightcap.
You name it.
How do you feel about these No-Bake Double Chocolate Cookies made with hazelnuts and cashews?
Why I love No-Bake double Chocolate Cookies
Texture of double chocolate no bake cookies
They are Chewy, Fudgy, and Chocolate-Y.
Don’t get me wrong, I love baked goodies.
But these Raw Chocolate Cookies are just so much easier to make.
Quick and Easy to Make
All you need is to soak cashew and hazelnuts overnight in warm water and a pinch of salt. Then pulse all the ingredients together.
No bake double chocolate cookies Packed with Health Benefits, Vegan, Gluten-Free, and Low Carb
These no-bake double chocolate recipe only calls for a few ingredients.
So they are naturally vegan, gluten-free, and low carb.
These freezer energy bites are packed with healthy fats, protein but with no refined sugar.
So they are the perfect pre-workout snacks and healthy desserts.
When my sweet tooth hits, I just take one out of the freezer and pop one into my mouth.
Why soaking Nuts before Making Raw Cookies?
Soaking nuts, seeds, and oats in warm water with a pinch of salt before consuming them has become a habit of mine.
Benefits of soaking
Soaking nuts and seeds can help to break down the phytic acid and enzyme inhibitors in them. So our bodies can properly absorb the nutrients and minerals stored in nuts and seeds.
Texture from soaking
Soaking nuts and seeds overnight can also soften these stubborn powerhouses.
The soaking process can result in the fudgiest and chewy No-Bake Double Chocolate Cookies.
How to Store These No Bake Double Chocolate Cookies
Short answer: Freezer for as long as you want.
Although they are usually gone quickly in my household.
I usually store them in an airtight container or storage bag in the freezer. When I’m ready to enjoy one or two (or the whole batch), I take them out and sit at room temperature for a few minutes.
They defrost fairly fast. Top it with your favorite ice cream, yogurt or enjoy with a cup of coffee.
Now scroll down for the full recipe and directions. These chewy, Fudgy, and Chocolatey no bake cookies are so easy to make. You are going to fall in love with this vegan, gluten-free and low-carb snack and dessert option!
Other No Bake Recipes you may Love:
No Bake Double Chocolate Cookies
- 1 1/2 cup raw cashews
- 1/3 cup almond butter *
- 6 -8 medjool dates pitted **
- 1/4 cup cacao powder
- 1/4 cup chocolate chips
- 2 tsp sea salt
- 2 - 3 tbsp coconut flour ***
- Soak cashews in cold water and a pinch of sea salt overnight (or in warm water for 2 hours). Drain and rinse.
- Pulse cashews and pitted Medjool dates in a food processor until finely blended.
- Add cacao powder, a pinch of sea salt, and pulse again.
- Blend in almond butter until gooey. Add 2 - 3 tbsp coconut flour if the batter appears to be runny. Leave “cookie dough” in the fridge for 1 hour or freezer for 10 – 15 minutes to chill.
- Use a cookie scoop or hands to roll cookie dough into 11- 12 balls. Press the balls down to cookie shape with the palm of your hand.
- Use a fork to add a few marks on the cookies, sprinkle some extra sea salt, chocolate chips and/or nut butter on top.
- Freeze, ENJOY!
- *You can also substitute the almond butter for peanut butter (if not following paleo diet).
- ** For Keto option, replace the Medjool dates with 3-4 tbsp keto friendly liquid sweetener and decrease the coconut flour amount to 1 - 2 tbsp
- *** Coconut flour can be substituted with oat flour (to add some complex carb in the mix). For this recipe, it needs 1/4 cup oat flour.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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